scholarly journals Allium sativum, Rosmarinus officinalis, and Salvia officinalis Essential Oils: A Spiced Shield against Blowflies

Insects ◽  
2020 ◽  
Vol 11 (3) ◽  
pp. 143 ◽  
Author(s):  
Stefano Bedini ◽  
Salvatore Guarino ◽  
Maria Cristina Echeverria ◽  
Guido Flamini ◽  
Roberta Ascrizzi ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Foodborne Pathogens ◽  
Allium Sativum ◽  
Insect Pests ◽  
Meat Products ◽  
Rosmarinus Officinalis ◽  
Salvia Officinalis ◽  
Meat Processing ◽  
Toxic Activity

Blowflies are known vectors of many foodborne pathogens and unintentional human ingestion of maggots by meat consumption may lead to intestinal myiasis. In fact, the control of insect pests is an important aspect of industrial and home-made food processing and blowflies (Diptera: Calliphoridae), which are among the most important pests involved in the damage of meat products. Most spices, largely used in food preparations and industry, contain essential oils that are toxic and repellent against insects and exert antimicrobial activity. In this study, we assessed the electro-antennographic responses, the oviposition deterrence, the toxicity, and the repellence of the essential oils (EOs) of Allium sativum L., Salvia officinalis L., and Rosmarinus officinalis L. against the blowfly Calliphora vomitoria L. We tested the EOs antibacterial and antifungal properties and the efficacy of an A. sativum EO-charged mist sprayed in the tunnel entryway of a meat processing room to form an olfactive barrier against the entrance of flies. The results showed that the EOs are perceived by female blowfly’ antennae and exert an evident repellent activity against them completely deterring the oviposition for up to 24 h starting from the concentration of 2.5 μL cm−2 EO. The EOs also exhibited toxic activity by both topical application (LD50 from 0.44 to 1.97 μL insect−1) and fumigation (LC50 from 1.76 to 31.52 μL L−1) against adults of C. vomitoria and were able to exert a clear antimicrobial activity toward pathogens. Lastly, the EO-charged mist was able to reduce by about 40% the presence of Calliphoridae in the meat processing room of a dry-ham factory.

scholarly journals Synergistic Activity of Essential Oils from Herbs and Spices Used on Meat Products against Food Borne Pathogens

2017 ◽  
Vol 12 (2) ◽  
pp. 1934578X1701200 ◽  
Author(s):  
Juan García-Díez ◽  
Joana Alheiro ◽  
Ana Luisa Pinto ◽  
Virgilio Falco ◽  
Maria João Fraqueza ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Foodborne Pathogens ◽  
Meat Products ◽  
Antimicrobial Effect ◽  
Synergistic Activity ◽  
High Concentration ◽  
Salmonella Spp ◽  
The Individual ◽  
Herbs And Spices

Essential oils (EOs) could be utilized as natural agents to improve the safety of meat products. However, the high concentration required to achieve an antimicrobial effect in foods might be incompatible with their sensory acceptance. To avoid this problem, combinations of EOs provide an effective approach reducing the odds of sensory rejection. In our study, 13 EOs of herbs and spices commonly used in the seasoning of meat products were assessed for their antimicrobial activity against Salmonella spp., Listeria monocytogenes, Escherichia coli and Staphylococcus aureus. However, only 7 of them were selected to study their synergistic effect based on their antimicrobial activity and minimum inhibitory concentration (MIC) against foodborne pathogens. EOs of thyme and cinnamon presented the largest antibacterial activity against foodborne pathogens. Combinations of selected EOs displayed a synergic effect against foodborne pathogens and also an important decrease in their individual MIC. Thyme EO presented the lowest individual MIC, but its utilization in combination decreased the MIC of the other EOs. Utilization of cinnamon EO also improved the reduction of the individual MICs of the EOs of cumin and parsley. Our results suggest the potential use of EO mixtures to control foodborne pathogens in meat products. Although the individual MIC values of selected EOs decreased, the sensory impact on meat products needs to be assessed.

Chemical Composition and Antibacterial Activity of Essential Oils of Three Medicinal Plants from Algerian Semi-Arid Climatic Zone

2018 ◽  
Vol 16 (S1) ◽  
pp. S155-S163 ◽  
Author(s):  
S. Mehalaine ◽  
O. Belfadel ◽  
T. Menasria ◽  
A. Messaili
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Antibacterial Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Rosmarinus Officinalis ◽  
Salvia Officinalis ◽  
Thymus Algeriensis

The present study was carried out to determine, for the first time, the chemical composition and antibacterial activity of essential oils derived from the aerial parts of three aromatic plants Thymus algeriensis Boiss & Reut, Rosmarinus officinalis L., and Salvia officinalis L. growing under semiarid conditions. The essential oils were chemically analyzed and identified by gas chromatography (GC) and GC/ mass spectrometry (GC/MS) and their antimicrobial activity was individually evaluated against Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa using both agar disk diffusion and agar dilution methods. The major constituents of Thymus algeriensis essential oil were identified as camphor (13.62%), 1,8-cineol (6.00%), borneol (5.74%), viridiflorol (4.00%), and linalool (3.93%). For Rosmarinus officinalis essential oil, 48 compounds were characterized, of which the main constituents were camphor (17.09%), Z-β-ocimene (10.88%), isoborneol (9.68%), α-bisabolol (7.89%), and borneol (5.11%). While, Salvia officinalis essential oil was characterized by β-thujone (16.44%), followed by viridiflorol (10.93%), camphor (8.99%), 1,8-cineol (8.11%), trans-caryophyllene (5.85%), and α-humulene (4.69%) as the major components. Notably, results from antibacterial screening indicated that Thymus algeriensis and Salvia officinalis essential oils exhibited a strong inhibitory effect against both Escherichia coli and Staphylococcus aureus compared to Rosmarinus officinalis essential oil. Further, less activity was recorded against Pseudomonas aeruginosa for the three tested essential oils.

Biofilms and Meat Safety: A Mini-Review

2018 ◽  
Vol 82 (1) ◽  
pp. 120-127 ◽  
Author(s):  
RONG WANG
Keyword(s):  
Foodborne Pathogens ◽  
Biofilm Formation ◽  
Meat Products ◽  
Meat Industry ◽  
Meat Processing ◽  
Complex Interactions ◽  
Meat Safety ◽  
Processing Plants ◽  
High Event ◽  
Multiple Species

ABSTRACT Biofilms are surface-attached microbial communities with distinct properties, which have a tremendous impact on public health and food safety. In the meat industry, biofilms remain a serious concern because many foodborne pathogens can form biofilms in areas at meat plants that are difficult to sanitize properly, and biofilm cells are more tolerant to sanitization than their planktonic counterparts. Furthermore, nearly all biofilms in commercial environments consist of multiple species of microorganisms, and the complex interactions within the community significantly influence the architecture, activity, and sanitizer tolerance of the biofilm society. This review focuses on the effect of microbial coexistence on mixed biofilm formation with foodborne pathogens of major concern in the fresh meat industry and their resultant sanitizer tolerance. The factors that would affect biofilm cell transfer from contact surfaces to meat products, one of the most common transmission routes that could lead to product contamination, are discussed as well. Available results from recent studies relevant to the meat industry, implying the potential role of bacterial persistence and biofilm formation in meat contamination, are reviewed in response to the pressing need to understand the mechanisms that cause “high event period” contamination at commercial meat processing plants. A better understanding of these events would help the industry to enhance strategies to prevent contamination and improve meat safety.

Investigation of Antimicrobial Activity of Encapsulated Essential Oils

2007 ◽  
Vol 555 ◽  
pp. 429-434 ◽  
Author(s):  
Marko Rakin ◽  
Lj. Mojović ◽  
Suzana Dimitrijević ◽  
K. Mihajlovski ◽  
S. Siler Marinković
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Rosmarinus Officinalis ◽  
Yeast Cells ◽  
Bacterial Cells ◽  
Active Components ◽  
Abies Sibirica ◽  
Alginate Capsules ◽  
Long Time ◽  
Medical Textile

Antimicrobial activity of essential oils obtained from many plants has been known for a long time. However, the use of essential oils as active components of biomedical textile have recently gained popularity and aroused scientific interest. The antimicrobial activity of two essential oils, Rosmarinus officinalis and Abies sibirica, respectively, was detected using two indicator strains: Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 25922, respectively. To achieve a controlled release of antimicrobial activity and to enable utilization of higher concentrations of active ingredient, the essential oils were first encapsulated in beads based on alginate, gelatin and yeast cells, and then bounded to medical textile. The maximum oil content (85.4%) was achieved in alginate capsules. The release of essential oils was followed by determination of viable bacterial cells during a seven-day incubation of beads in saline. Rosmarinus officinalis and Abies sibirica immobilized in the beads showed a significantly prolonged activity, with some gel-dependent variation.

scholarly journals Antimicrobial activity of oregan and clove essential oils against some foodborne pathogens

2020 ◽  
Vol 41 (1) ◽  
pp. 3
Author(s):  
Flavia Debiagi ◽  
Renata K.T. Kobayashi ◽  
Gerson Nakazato ◽  
Luciano Aparecido Panagio ◽  
Suzana Mali
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Candida Albicans ◽  
Aspergillus Niger ◽  
Essential Oils ◽  
Bacillus Cereus ◽  
Streptococcus Mutans ◽  
Enterococcus Faecalis ◽  
Foodborne Pathogens ◽  
Penicillium Citrinum

A preferência mundial para alimentos mais saudáveis e livres de aditivos químicos pelos consumidores, associada ao aumento da resistência bacteriana, resultaram na necessidade de medidas alternativas no setor de alimentos. Os óleos correspondem a antimicrobianos naturais e constituem uma classe emergente como substitutos dos produtos químicos sintéticos na conservação de alimentos. O objetivo deste trabalho foi avaliar a atividade antimicrobiana de óleos essenciais de orégano (OEO) e cravo (CEO ) frente a bactérias, fungos e leveduras de importância no setor de alimentos. OEO e CEO foram avaliados in natura (IN) e após processamento térmico (TP) a 120 o C por 5 minutos. Para avaliar a atividade antimicrobiana frente a cada microrganismo empregou-se o método de discodifusão e o teste de microdiluição em caldo (MIC). Tanto o OEO quanto o CEO apresentaram zonas de inibição semelhantes para amostras IN e TP, indicando que a atividade antimicrobiana desses óleos são resistentes a altas temperaturas. Os microrganismos mais sensíveis para ambos os óleos essenciais foram os fungos (Aspergillus niger, Penicillium citrinum e Candida albicans), seguidos por Staphylococcus aureus, Bacillus cereus e Staphylococcus aureus resistente à meticilina (MRSA). Já as cepas Streptococcus mutans e Enterococcus faecalis apresentaram uma maior resistência frente à atividade antimicrobiana dos óleos essenciais. Em geral, os maiores halos de inibição e menores valores de MIC foram obtidos quando empregado o OEO, sugerindo uma maior atividade microbiana do mesmo quando comparado ao CEO

Antimicrobial activity of essential oils against foodborne multidrug-resistant enterococci and aeromonads in planktonic and biofilm state

2018 ◽  
Vol 25 (2) ◽  
pp. 101-108 ◽  
Author(s):  
Ana P Quendera ◽  
António S Barreto ◽  
Teresa Semedo-Lemsaddek
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Foodborne Pathogens ◽  
Antimicrobial Effect ◽  
Multidrug Resistant ◽  
Thymus Vulgaris ◽  
Cymbopogon Flexuosus ◽  
Subsequent Determination ◽  
Colony Counting ◽  
Enterococcus Spp

The selection and use of natural compounds with antimicrobial activity against foodborne pathogens is of major importance. The present study evaluated the antimicrobial activity of commercial essential oils against multidrug-resistant Enterococcus spp. and Aeromonas spp. Cymbopogon flexuosus and Thymus vulgaris essential oils presented the highest inhibitory zones against both bacterial groups ( p < 0.05). Subsequent determination of the minimum inhibitory concentrations showed values between 0.47 and 1.9 mg/ml for Aeromonas spp. and from 1.9 to 15 mg/ml for Enterococcus spp. The antimicrobial effect of C. flexuosus and T. vulgaris essential oils was also assessed against biofilms. Bacteria in biofilm state were subjected to 30 min or 1 h of exposure to each essential oil and eradication ability estimated by colony counting. Both essential oils exhibited antimicrobial activity against preformed Aeromonas biofilms, but were unable to successfully eradicate biofilms produced by enterococci, in the conditions under investigation. Nonetheless, the presumptive use of essential oils in the food industry should be considered in further investigations.

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